Cooking class experience — learning Tamales properly

I took a cooking class specifically to learn how to make Tamales correctly. The instructor explained why dried ancho chilli is used the way it is — something I'd never understood from just eating it. The smoky and earthy result when you make it yourself is different.

pre-Columbian ingredients like corn, beans, and chilli form the foundation. We learned how an Oaxacan restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of Mexican lager with lime. I've made it three times since and each time it improves. Highly recommend the cooking class approach.